On-AirVirginia This Morning


Try this vegetarian-friendly recipe for Korean Vegetable Pancakes

Posted at 12:58 PM, Sep 14, 2015

RICHMOND, Va - Martha Stafford, Owner of The Charlottesville School of Cooking, shared her vegetarian-friendly recipe for Korean Vegetable Pancakes. Martha topped off the dish with a Spicy Sesame Dipping sauce. She is hosting knife skills class on Wednesday, September 30th at 5:30pm, and her Vegetarian Series begins Wednesday, October 7th. For more information visit www.charlottesvillecookingschool.com.

Korean Vegetable Pancakes with Spicy Sesame Dipping Sauce

Makes approximately 4 eight inch pancakes

For the Sauce:

3 TBS Soy Sauce

2 tsp. Rice Vinegar, unseasoned

1 TBS Sesame Seeds, toasted

¼ tsp. dried hot Red Pepper Flakes

¼ tsp. Asian Sesame oil

For the Pancake:

1 cup dried, peeled, yellow mung beans, also called moong dal

1 cup water

2 large eggs

2 TBS A.P. Flour

1 tsp. fine salt or 2 tsp. kosher salt

1-2 medium carrots, grated

1-2 small tender zucchini sliced into very thin rounds

1 bunch scallions, slivered and cut into ½ inch pieces

1 TBS minced garlic, about 3 cloves

*¼ cup Kimchi, chopped fine, optional

4 TBS vegetable oil for cooking

  1. Stir together all the sauce ingredients in a small bowl.
  2. Rinse the mung beans in a sieve under running water until the water runs clear. Put them in a bowl and cover with cold water by 2 inches. Let them soak for at least 2 hours in the refrigerator. (Can be soaked up to 12 hours in advance.)
  3. Prepare all the vegetables being sure they are in very thin pieces. You can use your knife, grater, mandolin or grater attachment of the food processor. You can add other seasonal vegetables as long as they are cut very thin so they will cook quickly.
  4. Drain the mung beans and puree them in a food processor, or blender, with 1 cup of water.  When the beans are smooth add the eggs, flour and salt and process until well combined about 30 seconds.
  5. Pour the batter over the vegetables and stir to combine.
  6. Heat 1 TBS of oil in a 10-11 inch skillet, when the oil is hot swirl it around the pan to coat it. Add 1 cup of the batter to the pan and use a spatula to press it out into an 8 inch round pancake that is less than ½ an inch thick. Cook until it is golden and crunchy on the edges, 1-2 minutes and then flip it over and cook another 1-2 minutes.  Let it drain on a plate covered with paper towel.  You will have a enough for about 4 pancakes. Cut the pancakes into 6 pieces and serve with the dipping sauce.